4 large green bell peppers
2 Tbsp olive oil
1 medium onion, diced
2 fresh jalapeno peppers, diced
1 cup carrots, diced
4 cloves garlic, minced
2 bay leaves
1 tsp oregano
1 tsp thyme
1 tsp salt
1 can diced tomatoes (15 oz)
2 cans black eyed peas (15 oz each), drained and rinsed
Preheat the oven to 350. Grease a 9 x 13 dish. Bring a large pot of water to a boil.
Cut the tops from the peppers, leaving the rest of the pepper intact for stuffing. Remove the seeds and membrane. Submerge them in the boiling water, cover and boil for 5 minutes, then drain immediately and rinse with cold water. Set aside.
Meanwhile, heat the 2 Tbsp olive oil in a large skillet over medium-high heat. Saute the onions, jalapenos, carrots and garlic for about 10 minutes. Add the bay leaves, and other herbs and spices, and the salt; saute for 1 minute. Add the tomatoes and black eyed peas. Stir, then cover and cook for 10 minutes.
Remove the bay leaves. Spoon about 1 cup of the veggie mixture into each pepper. Place the peppers in the casserole dish and bake for 25 minutes.